Follow these steps for perfect results
cannellini beans
drained
vegetable broth
garlic cloves
smashed
bay leaf
carrots
halved lengthwise and cut into 3-inch pieces
fresh spinach leaves
salt
black pepper
extra virgin olive oil
balsamic vinegar
(optional)
parmesan cheese
grated (optional)
Bring cannellini beans, vegetable broth, garlic, bay leaf, and carrots to a boil in a Dutch oven over medium heat.
Cover, reduce heat, and simmer for 15 minutes.
Remove and discard the bay leaf.
Add spinach, salt, and pepper.
Stir for 1 minute until spinach wilts.
Spoon the stew into bowls.
Drizzle with olive oil.
Optionally, add balsamic vinegar or Parmesan cheese.
Expert advice for the best results
Add a pinch of red pepper flakes for a touch of spice.
For a richer flavor, use chicken broth instead of vegetable broth.
Garnish with fresh parsley or basil.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a rustic bowl, garnished with fresh herbs and a drizzle of olive oil.
Serve with crusty bread for dipping.
Pair with a side salad.
Complements the savory flavors of the stew.
Discover the story behind this recipe
A simple and nourishing peasant dish.
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